Keema Vermicelli Biryani
Kheema Vermicelli Biryani is generally made in Hyderabadi households on Eid for Breakfast, Lunch, or Brunch. It is also referred to as Kheema Sevaiya or Bambino.
1. Vermicelli – 2 Cups
2. Minced Mutton – 300 Grams
3. Diced Onions – 1 Cup
4. Tomatoes – 3
5. Green Chillies – 2
6. Garam Masala Powder – 1/2 Teaspoon
7. Coriander Seeds Powder – 1 1/2 Teaspoon
8. Turmeric Powder – 1/2 Teaspoon
9. Salt – 2 Teaspoons
10. Chilli Powder – 2 Teaspoons
11. Ginger Garlic Paste – 1 Teaspoon
12. Cumin Seeds Powder – 1/2 Teaspoon
Method of Preparation Kheema Vermicelli Biryani
Let’s fry vermicelli first.
Heat 1 tablespoon clarified butter (ghee) in the pan. Fry vermicelli in it.
Fry till it changes color. Move it into a different bowl after it turns brown.
In the same pan, heat 2 teaspoons oil. Add 1 cup onions and fry.
As onions turn transparent, add 1/2 teaspoon turmeric powder, 1 teaspoon ginger garlic paste and fry.
Fry for a couple of minutes and add 2 green chilies.
Add washed minced mutton and mix. For 2 cups of vermicelli, 300 grams of minced mutton is used.
Close lid and cook on high flame. Cook till the water seeping out of the minced mutton boils away.
Add diced tomatoes and cook till tomatoes become soft Add 2 teaspoons chili powder, 2 teaspoons salt, 1 1/2 teaspoon coriander seeds powder, 1 teaspoon cumin seeds powder, 1/2 teaspoon garam masala and mix.
Stir and add 1 cup water and close the lid let the water boil away which will cook the mutton.
Add 4 cups water for 2 cups vermicelli.
Then, add Coriander leaves and close the lid, and let the water boil.
Add fried vermicelli and mix Cook till the water boils away.
Cook on low flame for 5 more minutes.
Kheema Vermicelli Biryani is ready to serve.
After watching this video you can directly do it in your home with easily available ingredients.